2018 Syrah
In Stock
Wine Specs
Vintage
2018
Varietal
Syrah
Vineyard Designation
Amalia Vineyard
Harvest Date
October 30, 2018
Acid
6.45 g/l
pH
3.69
Aging
Now and over the next 5 years.
Bottling Date
May 2020
Residual Sugar
2.1g/l
Alcohol %
13.7
Wine Profile
Tasting Notes
Our 2018 Amalia Vineyard Syrah is a bit more of an elegant, floral style than the previous vintage, due in large part to a portion of the wine being co-fermented with Viognier. The lifted aromatics (violets and white pepper) complement the ripe fruit profile of blackberries and dark fruit. UNFINED AND LIGHTLY FILTERED
Vineyard Notes
Amalia Vineyard, Osoyoos West Bench (Sandy loam)
Production Notes
Hand-harvested grapes were sorted, destemmed and partially crushed into 8 1-ton,
open-top fermenters (with varying amounts of Viognier inclusion). After a 3-day cold soak.
all ferments (30% whole berry) were warmed and inoculated with selected yeasts. The
ferments were punched down 3 times daily by hand, and then after 14 days of skin contact,
each lot was pressed individually into a combination of French oak barriques, hogsheads
and puncheons (14% new). Following malolactic fermentation, the wine was aged for an
additional 15 months on fine lees before being racked, blended and bottled unfined and
unfiltered.
Winemaker Notes
In 2018 we were able to do a bit of Viognier co-ferment experimentation with our Syrah.
We distributed a small amount of Viognier, in varying amounts (ranging from 0 to 20%),
amongst our Syrah ferments, and these small-lots were kept separate for 18 months of
ageing. With this wine, we aimed to create an etherial and elegant Northern Rhône-inspired
Syrah. The Viognier aided in lifting the floral and spice notes on the nose, while the palate
delivers ripe, juicy fruit, peppery spice and a touch of garrigue, supported by velvety tannins
and a long silky finish.
Food Pairing Notes
Classic: cured meats, steak, lamb, brisket, heavily seasoned dishes with black pepper, aged cheeses, sausage, grilled meat
Adventurous: grilled eggplant, Asian dishes with plum sauce, pulled pork, stir-fried pork, red wine-braised octopus, venison, veal, seared tuna.
Other Notes
REVIEW: March 2021 - WineScores 91 points - Daenna Van Mulligen "it offers dulcet purple berries woven with dried roses, sarsaparilla, chocolate, cedar and finely ground white pepper aromas. A supple entry leads with a bounty of juicy wild berry fruit, spice and licorice with mocha flavours on the finish. It has a jubilant character and is a pleasure to drink and will pair with cured meats, lamb, aged cheeses, sausage, grilled meat or grilled eggplant, Asian dishes with plum sauce or hearty vegetarian bean burgers. "